Dolmas are the generic name for any kind of stuffed vegetable in Greek cuisine. The stuffing can be vegetarian (rice and herbs) or not (ground lamb and rice).

The version found at Boukies — a comparative newcomer among East Village restaurants — uses thin-sliced eggplant, which is rolled around the filling like enchiladas, or maybe crepes. The stuffing is spicy ground lamb, in a recipe that comes from the island of Thessalonika, and the roll-ups are strewn with goat cheese, sluiced with tomato sauce, and dotted with micro-greens.